Summer Eats: Grilled Chicken, Tomato-Cucumber-Watermelon Salad, Blueberry-Lemon Ice

Blueberry-Lemon Ice

Web Exclusive: Blueberry-Lemon Ice

• 2 cups fresh blueberries
• 1/2 cup fresh lemon juice
• 1/2 cup sugar
• 1/2 cup water
• Garnish: fresh blueberries

1. Blend blueberries and lemon juice in a food processor or blender until smooth.
2. Press puree through a mesh sieve into a medium bowl, and discard solids. Stir in water and sugar.
3. Pour mixture into an 8- x 8-inch square pan. Freeze until solid, about 4 to 6 hours. Scrape mixture with a fork until it is fluffy and resembles shaved ice.
4. Spoon into bowls or cups. Garnish with additional blueberries, if desired, and serve immediately.

Prep: 15 min. Freeze: 4 hr. Yield: 6 to 8 servings

Grilled Chicken with Peaches and Red Onions

• 1 Tablespoon olive oil
• 2 Tablespoons white wine vinegar
• 2 teaspoons honey
• 3 peaches, peeled, pitted and sliced
• 1/2 small red onion, thinly sliced
• 1 (3 1/2- to 4-pound) cut-up whole chicken
• 1/4 cup fresh basil chopped “chiffonade” style

1. Preheat one side of grill to 350°F (medium-high) heat; leave other side unlit.
2. Whisk together oil, vinegar and honey; pour over peaches and onion in a medium bowl.
3. Place chicken, skin side down, over unlit side of grill. Cover with grill lid, and grill for 20 minutes. Turn chicken, and grill, covered with grill lid, 20 more minutes or until done.
4. Transfer chicken to lit side of grill, skin side down, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.
5. Stir basil into peach and onion mixture. Serve over chicken.

Prep: 15 min. Grill: 45 min. Let Stand: 5 min. Yield: 6 to 8 servings

Tomato, Watermelon and Cucumber Salad

• 1 cup cubed watermelon
• 1 large tomato, cut into wedges
• 1 small cucumber, cut into chunks
• 1/2 Tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 Tablespoon olive oil

1. Combine watermelon, tomato and cucumber in a large serving bowl.
2. Whisk together vinegar, mustard, honey, plus salt and pepper to taste, in a small bowl. Slowly add oil, whisking until blended.
3. Pour dressing over salad, tossing to coat.

Prep: 20 min. Yield: 6 to 8 servings